Instead of GelatinAgar agar (find in bulk at Briarpatch and also in packets at Asian markets)

Instead of Milk/buttermilk/CreamAlmond, cashew, coconut, oat, soy, flax, etc. Soy most creamy, almond neutral, rice is light (very affordable at Trader Joe's and Grocery Outlet )Mix soy milk with apple cider vinegar to make buttermilkSkim the cream off of canned coconut milk and whip it into a froth. Just like whipped cream!

Instead of CheeseFaux packaged cheesesSoak cashews overnight and blend with lemon juice, salt, garlic and herbs [see recipes at Swellmagazine.com/cheese-atelier]Potato cheese [attached to email I sent you, also at swellmagazine.com/cheese-atelier]

Vegan sour cream and yogurt exist in many varieties​Transitional foodsTofuTempehSeitan (Not to be confused with SATAN!)Soy Curls (dried soy product that can be flavored many ways and added to soups, sandwiches, casseroles, etc)

STAPLES

BEANS--garbanzos, black beans, pinto beans, cannelini beans, edamame, kidney beans, fava beans- pureed into dips and spreads for crostini, sandwich filling or taco filling- tossed into salads- added to soups- roasted in the oven with spices and eaten like a snack- added to pasta sauces- made into magical AQUAFABA!

OTHER LEGUMES--red, green, black, and du Puy lentils; yellow and green split peas- added to soups- pureed into creamy soups- made into meat-loaf type loaves- as the base of a salad- lentils can be added to pasta sauce in place of ground beef for a "bolognese"

POTATOES--sweet potatoes, yams, new potatoes, Russets- baked loaded potato with steamed veggies, mushroom gravy, homemade sausage slices- mashed, with gravy and sausages - as a topping to a shepherd's pie or another kind of casserole or pot-pie- steamed and added to composed salads- boiled with garlic and pureed into a cheesy sauce- tossed into stews- roasted with olive oil and rosemary and served as a side or appetizer